Kohlrabi & chickpea pizzas

Name: Kohlrabi & chickpea pizzas
Prep time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 200 g crème fraîche; 200 g cherry tomatoes; 600 g kohlrabi; 2 tbsp oregano; 25 g rocket; 1 tbsp olive oil; oil; 1 pizza dough; 1 tin chickpeas; a little pepper; ¾ tsp salt

Total: 35 min. | Active: 35 min.

vegetarian

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A good pizza is always in season. This light dish is perfect for spring/summer and is well worth a try. The fresh kohlrabi lends this Italian classic an aromatic note. Simply add chickpeas for a delicious evening treat. That's all there is to it!

FOOBY Team

Ingredients

for 8 pieces

Pizza topping
1 tbsp	olive oil
600 g	kohlrabi, coarsely grated
1 tin	chickpeas (approx. 410 g), rinsed, drained
2 tbsp	oregano, finely chopped
¾ tsp	salt
a little	pepper

Pizza base
1	pizza dough (approx. 800 g)
	oil for baking

To top the pizzas
200 g	crème fraîche
200 g	cherry tomato, halved
25 g	rocket
a little	pepper

How it's done

Pizza topping

Heat the oil in a non-stick frying pan. Stir fry the kohlrabi and chickpeas for approx. 5 mins. Add the oregano, season, remove from the heat, cover and keep warm.

Pizza base

Divide the dough into eight equal pieces. On a lightly floured surface, flatten into mini pizza bases (each approx. 10 cm in diameter). Heat a dash of oil in the same pan. Fry the pizza bases in batches over a medium heat for approx. 2 mins. on each side, remove and keep warm.

To top the pizzas

Spread the crème fraîche on top of the pizza bases, top with the kohlrabi, chickpeas, tomatoes and rocket, season.

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